Phytocosmetics, the sub-discipline of cosmetology which primarily uses plant and extracts in beauty treatments, has been endorsed for thousands years. After a period time being pushed aside by an enormous wave interest synthetic products, phytocosmetics is slowly but surely returning to its propitious moment. Botanical compounds, among flavonoids are highlighted, recognized their biological act...

Considering the possibility of the harmful side effects of synthetic antioxidants, it is necessary to substitute the synthetic antioxidants by the natural ones, the antioxidants that have been consumed by man for years. The mango seeds were washed and air dried and the kernels were removed manually from the seeds. Mango seed kernel oil was extracted by hexane using soxhlet extraction apparatus....

The objective of this study was to determine the effect on fatty acid composition of heating olive and sunflower oils with selected natural and synthetic antioxidants. The antioxidants investigated were quercetin, caffeic acid, protocatechuic acid, and butylated hydroxyanisole (BHA), each at concentrations of 0.02, 0.04, and 0.06%. Oils with no added antioxidants were also heated. After heating...

The purpose of this study was to evaluate and compare the free-radical scavenging activity against DPPH stable radical and protective properties of the natural products SQGD and P. corylifolia and synthetic nitroxylfree radical containing nitrosoureas SLENU and SLCNUgly against in vivo oxidative toxicity of antitumor drug CCNU. It was found statistically significant increase in the DPPH radical...

The dose effect of the addition of natural antioxidants (tea, chestnut, grape seed and beer extracts) on physicochemical, microbiological changes and on oxidative stability of dry-cured "chorizo", as well as their effect during the storage under vacuum conditions was evaluated. Color parameters were significantly (p < 0.05) affected by the addition of antioxidants so that samples that contained...

Now-a-days, there is an increased occurrence of various diseases like cardiovascular disease, neurological disorders, cancer, diabetes and autoimmune disease due to the presence of free radicals. Bandyopadhyay et al. [1]. Antioxidant is defined as the agent that neutralizes the effect produced by free radical Fang Y et al. [2]. The antioxidant can be classified into two categories, namely enzym...

An evaluation of the capacity of a lyophilized water extract of borage leaves to delay the lipid oxidation process in dry fermented sausages enriched with ω-3 PUFAs has been performed. 340 ppm of lyophilized extract showed an antioxidant capacity equivalent to 200 ppm of a butylhydroxyanisol (BHA) and butylhydroxytoluene (BHT) mixture. Two batches of dry fermented sausages enriched in ω-3 PUFA ...